# What You Need:
→ Legumes and Vegetables
01 - 1 pound dried black-eyed peas, rinsed and sorted
02 - 1 medium onion, chopped
03 - 2 celery stalks, chopped
04 - 1 large carrot, diced
05 - 3 cloves garlic, minced
06 - 1 bay leaf
→ Meats
07 - 1 pound smoked turkey wings or drumsticks
→ Liquids
08 - 6 cups low-sodium chicken or vegetable broth
09 - 2 cups water
→ Seasonings
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - ½ teaspoon crushed red pepper flakes
13 - 1 teaspoon freshly ground black pepper
14 - Salt, to taste
15 - 2 tablespoons olive oil
→ Garnish
16 - Chopped fresh parsley
17 - Hot sauce
# How-To Steps:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion, celery, carrot, and minced garlic. Sauté for 5–6 minutes until vegetables are softened and fragrant.
02 - Add smoked turkey pieces, rinsed black-eyed peas, bay leaf, smoked paprika, dried thyme, red pepper flakes, black pepper, chicken broth, and water to the pot. Stir thoroughly to combine all ingredients.
03 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 60–75 minutes, stirring occasionally, until black-eyed peas are tender and flavors have melded. Skim off any foam that rises to the surface during cooking.
04 - Remove smoked turkey from the pot. Shred meat from bones, discarding skin and bones. Return shredded meat to the pot and stir to incorporate.
05 - Remove and discard bay leaf. Taste broth and adjust seasoning with salt as needed. Serve hot, garnished with chopped fresh parsley and hot sauce if desired.
